In a food processor, combine scotch bonnet peppers, green onions, yellow onion, fresh ginger, garlic, soy sauce, lime juice, allspice, thyme, ground cinnamon, ground nutmeg, and brown sugar. Blend until you achieve a thick, smooth marinade; set aside one-third of the marinade for later use.

Place the chicken thighs or breasts in a large bowl or resealable bag. Pour two-thirds of the marinade over the chicken, ensuring it's thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

Decide whether you’re grilling or baking your Jamaican Pineapple Jerk Chicken. If grilling, preheat your grill to medium-high heat. For baking, preheat your oven to 400°F (200°C).

For grilling, place the marinated chicken on the grill and cook for 6-8 minutes on each side until charred and the internal temperature reaches 165°F. If baking, arrange the chicken on a baking sheet and bake for 25-35 minutes until cooked through.

Slice the fresh pineapple into rings and brush each slice with olive oil. Grill the pineapple for the last 5-6 minutes of cooking or place it in the oven with the chicken for the last 10 minutes.

Once cooked, let the chicken rest for a few minutes, brush with reserved marinade, and serve with grilled pineapple on top.